Thursday, July 12, 2007

I've recently received several emails requesting stuffed and rolled meat recipes. Since I'm still getting set up here at my moms (and recovering from that cheeseburger) I thought I would re-post this dish that ran way back in February.

Sometimes you just have to show off. This is one of my many recipes that looks very impressive to your dinner guests, but in fact is quite simple and easy to prepare. The cut we’re using here is pork “tenderloin” NOT a pork “loin.” This is the “filet mignon” of the pork. Yes, it is more expensive, but it’s all edible, and as you’ll see, it’s a very user friendly cut of meat. They are usually sold two to a package and weigh just over a pound each. If you’re not sure ask the butcher.

Think of this demo as an idea generator, not a specific recipe. Pay attention to how the tenderloin is split and stuffed, rolled and tied, but as you watch you should be thinking of ways to customize this dish to your tastes. I’m using a very standard bread crumb stuffing with garlic, fresh herbs, and dried currants. By the way, I forgot to mention in the clip, when you sear the rolled and tied pork in the pan, place the "seam" side down first to seal this part first.

Hey, Chef John didn't you post this already? It is me or "deja- vu". Oh well... looks yummy. :) Did you find that Kwik-E-Mart yet? They should have one especially in NY. Again Happy Birthday, and sorry I wasn't as clever as the other people. :( And thank you for your culinary expertise in these great...wonderful...amazing food clips/videos/posts.

I fixed this last night for a dinner guest (guinea pig) and she absolutely love it!! She kept going on and on about how I need to be a chef or go out on my own and open a restaurant. This was a very, very good dinner. Thanks!

Chef John, stumbled upon some of your vids while looking for "how to prep squash" on YouTube. Love your narrative style, so low key yet funny.Tried this recipe (with some mods for our tastes) tonight for New Year's Eve. Turned out great and looked impressive with the festive green and red stuffing. Made the "jus" too -- my first success with pan "gravy" in a decade :-)Thanks for the great recipe videos and Happy New Year.

Looks very tasty, and being tenderloin is actually not that bad healthwise. I haven't tried any of the rolled dishes yet, though they've been on my list for a while. This may be the first I try in that category.

BTW, I recently ate at a Greek place in Tarpon Springs. They used chicken and a few different cheeses to make something similar. I was thinking of trying that one, but yours looks like a good place to start :-)

Chef, I'm going to make this very soon. I'd very much like to throw some grated Parmesan cheese in the stuffing. Do you think that might clash with the sweetness of the currants? I'm more of a savory than sweet kind of guy.

I made this tonight and it was very good. I liked the addition of Parmesan cheese to the stuffing, however, I think that the cheese made the stuffing a bit too salty, so, next time, I'll reduce the salt a bit. I loved learning the new technique for tieing the roast. Also, I made the mustard pan sauce with apple juice and it was terrific. Thanks for another winner, Chef.

I give this recipe a 10 out of 10, but most importantly my fiancé scored it a 12! Heads up on the currants, they are seasonal in Miami so they were a bit of mission to find but well worth the hunt. I'm a huge fan, thanks chef John

This was fabulous.. I am not a fan of currants so i substituted with diced apples and it was very good. Next i will try the same method on a turkey breast tenderloin with cranberries instead of currants :)